JPH0416182A - Preparation of liquor or food - Google Patents

Abstract

PURPOSE:To improve the utilization degree of raw materials and the taste of a liquor or food by employing an microorganisum and/or enzyme having a protein body (PB-1) decomposing ability. CONSTITUTION:Koji fungus such as Aspergillus oryzae IFO 4377 having a PB-1- decomposing ability is multiplied in rice, wheat, etc., to prepare koji (A). The water extract solution of the component A is mixed with ethanol and the resultant precipitates are dried to provide koji enzyme (B). The component A is compounded with steamed non-glutinous rice and alcohol to prepare a MIRIN (a sweet sake) - mixed raw sake (C). The component C is saccharified and matured for approximately 30 days and subsequently squeezed to prepare a MIRIN containing a taste ingredient, glutamic acid, in a large amount, having a thick tooth touch and a good functional value. If necessary, the component B is compounded with desired raw materials to prepare a liquor (e.g. sake) or a food [(e.g. MISO (fermented soybean)].

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing alcoholic beverages and food products with improved raw material utilization and rich taste.

[Conventional technology]

Seed storage proteins of plant seeds, such as barley, corn, and rice, accumulate in cell granules called protein bodies. Taking rice as an example, rice storage proteins accumulate in cell granules called protein bodies, and among them, polished rice Protein bodies are classified into two types based on their morphology and the biosynthetic mechanism of the constituent proteins of the granules.

The first protein body I (hereinafter abbreviated as PB-1) is a small spherical granule that exhibits a layered structure and accounts for 20 to 30% of polished rice protein. The main protein of FB-1 is prolamin, which has an amino acid composition rich in glutamine and proline. The second protein body ■(
PB-n (hereinafter abbreviated as PB-n) has an elliptical block structure and accounts for 70 to 80% of polished rice protein, and the main protein is glutelin. Traditionally, in food production, koji molds with strong proteases and peptidases have been used or commercially available in order to increase the utilization rate of rice protein, increase the content of amino acids and low-molecular-weight peptides, and produce flavored alcoholic beverages and foods rich in umami ingredients. Methods such as adding protease preparations have been taken.

However, it is known that the prolamin polypeptide stored in PB-I in white rice forms a strong layered structure due to hydrophobic bonds. Conventionally, there are no known reports of microorganisms and/or microbial enzymes having FB-I degrading ability.

Furthermore, PB-I, which mainly consists of prolamin, is not digested by human proteolytic enzymes [Kunisuke Tanaka, Takehiro Masumura, Chemistry and Biology, Vol. 26, p. 543 (198B)].

[Problem to be solved by the invention]

Improving protein utilization is an important issue in the production of alcoholic beverages and foods because it increases umami and flavor components. However, in conventional techniques using microorganisms and/or microbial enzymes, only PB-m is used as the polished rice protein. Therefore, if microorganisms and/or enzymes that decompose FB-1 can be obtained, the protein of raw material PB-1 can be used.

Therefore, an object of the present invention is to provide a method for producing alcoholic beverages and food products with rich taste and improved protein utilization compared to conventional techniques.

[Means to solve the problem]

To summarize the present invention, the present invention provides alcoholic beverages characterized by using microorganisms and/or enzymes capable of degrading PB-I;
Concerning food manufacturing methods.

The microorganisms and/or enzymes used in carrying out the method of the present invention are PB-I in the presence or absence of alcohol.
Any material having resolution is sufficient. That is, enzymes are not limited to those of microbial origin. Microorganisms capable of decomposing FB-I may be microorganisms used in the production of alcoholic beverages and foods, and include filamentous fungi, yeast, and bacteria.

As filamentous fungi, for example, Aspergillus
Rhizopus (hereinafter abbreviated as A), Rhizopus (Rh
izopus (hereinafter abbreviated as R3)),
Examples of yeast include Saccharomyces
Examples of yeast and bacteria belonging to the genus Bacillus and Lactobacillus
Bacteria belonging to the genus Ctobacillus are exemplified.

The alcoholic beverages and food products of the present invention include alcoholic beverages and food products manufactured from raw materials containing FB-I, such as rice malt such as sake, mirin, shochu, amazake, soy sauce, miso, rice vinegar, and seasonings containing alcoholic spirit; Examples include foods using barley koji, soybean koji, etc.

Although the present invention will be explained below using Aspergillus oryzae and/or its enzyme, alcoholic beverages and foods can be produced using other microorganisms and enzymes of the present invention in a similar manner.

A, oryzae IFO4377A,
Olise FO523BA, Olise
FO4251A, Olise PO57
68^, Olise FO4240A, Olise FO4250^, Olise
FO5375^, tamarii FO
4359R07t formosaensis
sis) IFO4756 R, oryzae IFO4716 The koji mold in the present invention has a degrading ability of PB-1, and koji can be prepared by inoculating grains with the koji mold. The koji may be, for example, one grown on rice, wheat, millet, millet, corn, corn, or the like.

The enzyme used in the present invention may be any enzyme prepared by a conventional method such as precipitating an aqueous extract of koji or a liquid culture solution with ethanol, collecting and drying the precipitate by centrifugation.

Protein PB-I in alcoholic beverages and foods using koji prepared using these koji molds was significantly degraded, and the protein utilization rate was improved.

If the koji mold of the present invention is used with a koji mold with a stronger glutaminase activity, or if a koji mold with a stronger glutaminase activity different from the koji mold of the present invention is used in combination, it is possible to obtain a food with a high content of glutamic acid and a strong taste. .

When screening for Aspergillus aspergillus having the ability to decompose PBi according to the present invention, it is convenient to first perform screening based on the ability to decompose prolamin, and then assay the ability to decompose PB-1.

1. Prolamin-degrading enzyme titer of koji using various koji molds in the presence and absence of alcohol Prepare rice koji using 84 strains of koji mold according to the conventional method, and extract 4 g of it with 15 liters of distilled water. Dialysis was performed at ℃ for 24 hours to prepare a crude enzyme solution.

0.5- of the crude enzyme solution was mixed with 2% prolamin solution, buffer solution (p
H6,0) and alcohol 0% (V/V) 2.5- or alcohol 14% (v/v) and heated at 38°C for 120
After reaction, the protease activity was measured according to the method for measuring protease activity (commentary for analysis prescribed by the National Tax Agency).

The prolamin used as a substrate was prepared by grinding polished rice, performing hot ethanol extraction, filtering the extract, concentrating the filtrate, centrifugation, and dialysis according to a conventional method.

In this test, prolamin, which is the main protein of FB-1, was used as a substrate to examine the ability to decompose PB-I.

Table 1: Prolamin decomposition ability of koji using various types of koji mold Commercially available mirin seed bean sprouts 1'A 1.35 0.44 IFO4377 5238 4251 5768 4240 4250 5375 4182 5388 8557 4 348 〃4193 〃4209 〃4215 5.30 4.92 4.51 2.81 4.08 3.57 3.10 2.14 2.32 2.71 2.15 3.53 0.94 1.69 0.32 1 .66 1.81 1.96 0.18 2.13 5.66 2.16 1.89 ^, Olise IFO4268 〃〃〃4379 ^, Tamari [Po 4359 ^, Usamii 2 plants^, Sawyer (
sojae) 3 strains^, Awamori (awamori) 2 strains R, Formosaensis lPO4756R, Oryzae IFO471
6 2,97 0,73 3,42 0,50 or less l, 23 or less 0.32 or less 1.80 2.14 0.39 2.77 3.21 0.51 or less 3.41 1.03 *1 Commercially available Seed bean sprouts for mirin; For mirin^, oryse mixed bacteria Table 1 shows that 14 of the 65 oryse strains in the test were 14 strains with 0% alcohol (V/V), and these were commercially available bean sprouts. The resolution was 4 to 1.6 times that of A. On the other hand, at 14% alcohol (V/V), there were 10 strains, and they had a resolution 13 to 4 times higher than that of commercially available Bean Sprouts A. Some strains had excellent prolamin decomposition ability under 14% alcohol (V/V) conditions. Summarizing the above, 16 of the 65 Heolyse strains were excellent in prolamin decomposition ability. ^, except for Olise, A.

Tama! J IFO4359, R. formosaensis I
F04756, R, oryse IF○4716 showed excellent resolution in the presence of 14% (V/V) alcohol.

2. A3 Saitori-ze IF○4 selected from the test of PB-I decomposition prolamin decomposition ability in the autolysis fluid of II.
377, IFO5238, IFO4251, IF057
68, IFO4240, IFO4250, IFO537
5 and 9 strains of A. oryzae and A. Tamari IF○435
Rice malt was prepared according to a conventional method using 9, R. forumosaensis IFO4756, R. oryzae IF04716, and commercially available mirin seed bean sprouts.

Thereafter, it was dried at 55° C. for 5 hours to form a drying tube.

Add 100 ml of distilled water to 20 g of this drying tube and heat to 55°C.
After autolysis was carried out for 18 hours and the autolysis solution was filtered, the filtration residue was thoroughly washed with water. The residue was converted to SDS using a conventional method, and the PB-
The I resolution was investigated.

As a result, the molecular weight of the FB-I polypeptide was 100
00 and 13000 bands are A, oryzae IFO
4377, IF○ 5238, IF○4251
, IF○5768, IFO4240, IF○4250.
IF○5375, A, Tamari ■FO4359, R, Formosaensis IF04756, R, Oryzae IFO4
Not only was clear decomposition observed in the autolysis residue of 716, but also a high degree of decomposition of PB-I [Aspergillus oryzae].The use of these koji molds or koji enzymes may improve the utilization rate of the raw material's elementary components. It is effective for Furthermore, no decomposition of PB-1 was observed in the autolysis residue of commercially available rice malt for mirin. Furthermore, regarding the above strain, we confirmed that PB-I, which was obtained by steaming polished rice, saccharifying it with α-amylase, centrifuging it, stirring the precipitate with lactic acid and sodium chloride solution, and centrifuging it, had a high decomposition ability. did.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples.
The invention is not limited to these examples.

Example 1 Mirin brewing was carried out using the general mixing ratio shown in Table 2 in one step. Kakeha rice was used by processing 85% polished Sakura rice according to a conventional method and then steaming it at 120° C. for 10 minutes.

The rice malt is 85% polished steamed rice processed according to a conventional method, and spores of FB-1 and PB-II with relatively high resolution^, Oryze IF04250, and rFO4251 are added per steamed rice.
It was inoculated at 0.1% (w/w) and cultured at 30°C for 48 hours. As a control, commercially available mirin seed bean sprouts were used and prepared in the same manner.

Table 2 Mirin preparation combination Steamed rice malt mixed with moromi was saccharified and aged at 30°C for 30 days, and then separated into squeezed juice and lees. General analysis values for mirin obtained by this method are shown in Table 3.

From Table 3, Aspergillus A having PB-I degrading ability.

When the koji using Olyze IFO4250 and IFO4251 was used, the total nitrogen and amino nitrogen components significantly increased compared to the control commercially available bean sprouts for mirin.

Also, from Table 4, A has a strong glutaminase titer.

With Oryze IFO4251, the umami component glutamic acid in mirin prototyped using it increased by more than 1.4 times compared to the commercially available control bean sprouts for mirin.

Table 4 Glutaminase titer of Aspergillus oryzae and glutamic acid content of prototype mirin Sensory testing of these mirin was conducted by nine panelists using a three-point method. (1: Good, 2: m, 3: Bad) The results are shown in Table 5.

Table 5 Sensory test of mirin (average value) From Table 5, Aspergillus aspergillus has the ability to degrade PB-1.

t-li-t'1FO4250, A, Olise IFO42
Mirin made with koji using koji 51 had a richer feel and more flavor than the control, and had good results in sensory evaluation.

Example 2 In the same manner as in Example 1, 85% polished rice was treated in a conventional manner and steamed rice was treated with A, Olise IF04250, and Olise I.
FO4251, R, oryzae■ FO4716 spores were inoculated at 0.1% (w/w) per steamed rice, and the rice was incubated at 38°C and 48°C.
Rice malt having FB-1 resolution was obtained by culturing for hours. As a control, rice malt was prepared using commercially available mirin seed bean sprouts. These rice malts were mixed using the mixing ratio shown in Table 6, and reacted at 55° C. for 17 hours to obtain a rich type of amazake.

Table 6 Amazake preparation ingredients Weight (g) Koji 208*Cooked rice
241 Water 551 * Cooked rice was processed in the usual manner. A sensory test of this amazake was conducted by nine panelists using a three-point method. (1: Good, 2: Average, 3: Poor) The results are shown in Table 7.

Aspergillus oryzae IF0425, a koji mold A with PB-1 degrading ability
0, A, Olise IFO4251, R, Olise IF○
Amazake made with koji using 4716 had a wider range of taste and umami, had a richer feel, and was rated as superior in sensory evaluation compared to the control.

Example 3 In the same manner as in Example 1, 85% polished rice was treated in a conventional manner and steamed rice was treated with ^, Olise IFO4250, and Olise IFO4250.
0.1% (w/w) of O4251 spores per steamed rice
1000 g of steamed rice and water absorption 31 were added to 300 g of rice malt having PB-I decomposition ability obtained by inoculation and culturing at 30°C for 48 hours, stirred, saccharified at 57°C for 24 hours, and then cooled to 20°C.
Pressed yeast was added and fermentation was carried out at 20°C for 20 days.

After pressing this fermented mash, it is separated into solid and liquid, and the resulting liquid is
% amount of vinegar seed was inoculated, and static fermentation was performed at 30°C for 40 days. After that, it was filtered to obtain rice vinegar.

As a control, we made rice malt using commercially available mirin bean sprouts.
Similarly, we made a trial version of rice vinegar. The sensory test results are shown in Table 8. The sensory evaluation was conducted by nine panelists using a three-point scale (1: good, 2: average, 3: poor). Rice vinegar made using koji that has PB-I decomposition ability had strong sourness and flavor, and was evaluated better than the control.

Table 8 Sensory evaluation of rice vinegar (average value) Example 4 Sake brewing was carried out using a two-stage brewing method with a general brewing composition as shown in Table 9. 75% polished fried rice was treated in a conventional manner and then steamed for use. Rice malt is A, Olise IF○4240, IFO5, steamed rice made by processing 75% polished rice according to the conventional method.
375 spores were inoculated at 0.1% (w/w) per steamed rice.
Rice malt having PB-1 decomposition ability was obtained by culturing at 0°C for 48 hours. As a control, commercially available sake seed bean sprouts were used and prepared in the same manner. As yeast, Kyokai No. 701 was used.

Table 9 Sake preparation rice (g) 206
460 White rice for koji <g) 75 10
5 pumps water (450 ml)
90075% lactic acid (mili 0.8 From Table 9, the paddy temperature was determined by mixing koji, steamed rice, pumped water, lactic acid, and yeast to prepare moromi. After 24 hours, distillation was carried out and fermentation was carried out at 15 ° C. On the 18th day after distillation, the moromi was filtered and subjected to component analysis.The results are shown in Table 10.

From Table 10, A, Oryze IFO4240, IFO5
The total nitrogen content of sake brewed using koji using 375 was significantly increased compared to that of the control commercially available sake seed bean sprouts. In addition, we were able to obtain sake with a sensual richness and a high aroma.

Example 5 Barley shochu was brewed using a general mixing ratio as shown in Table 11. The barley was 70% polished, and the barley malt was steamed, inoculated with spores of A, Oryse I FO4377, and IFO5238, and cultured at 30°C for 48 hours to obtain barley malt having PB-I degrading ability. As a control, commercially available seed bean sprouts for shochu were prepared in the same manner.

Table 11 Shochu Preparation Blending Fermentation was carried out for 13 days at 30°C, the aged mash was distilled in a vacuum pot still, the middle distillate fraction was collected, and sensory evaluation was performed. Sensory evaluation was conducted by 9 panelists using a 3-point method ((l
: Good, 2: Average, 3: Poor). The results are shown in Table 12. Aspergillus oryzae IFO4 with PB-1 degrading ability
The barley shochu made with koji using 377 and IF05238 was evaluated as richer and superior in aroma than the control.

Table 12 Sensory evaluation of shochu (average value) Barley koji (g) 251 251 Barley (g) 529
529 [Effect of the invention] As mentioned above, in the production of alcoholic beverages and foods, FB
- By using microorganisms and/or enzymes that have I-degrading ability, it is possible to produce alcoholic beverages and foods with rich flavor that improve the utilization rate of nitrogen components in raw materials, so this method for producing alcoholic beverages and foods is extremely useful. This is a manufacturing method.

Claims (1)

[Claims] 1. Microorganisms and/or microorganisms capable of degrading protein body I
Or a method for producing alcoholic beverages or foods characterized by using an enzyme.